Cobb salad recipe

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Leftover roast chicken is perfect in this recipe (or you can poach it quickly). For lighter lunches, try my cups of chicken lettuce, cauliflower tabbouleh, or my favorite Chinese chicken salad. See all of my homemade salad dressing recipes here.

I love Cobb salads because you can chop all the ingredients in advance and assemble the entire salad when you need it. It travels well, and you can drizzle the dressing over a few seconds before tossing your first piece of roast chicken.

There are those who are making Cobb salad in a jar, but that's only for a nice photo. The Cobb salad is a type of "compound" salad, where everything is not mixed in the dressing, carefully placed on a plate for maximum visual enjoyment.

Therefore, this salad is best when every last slice of avocado, tomato, and bacon is accessible, so use a large platter for best results!

Cobb salad history:

Legend has it that the Cobb Salad was born out of necessity: a late meal prepared for restaurateur Robert Howard Cobb, who was hungry after a night at the Hollywood Brown Derby in the 1930s. As with any famous recipe, the origin is debated. of the Cobb salad.

However, what is not debated is how good it is. Colorful, fresh and hearty, the Cobb Salad is the type of food you look forward to, at noon and late into the night.

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Cobb salad ingredients:

Traditional Cobb salads feature at least the following ingredients, with some additional ingredients listed below.

  • Chicken. Grilled chicken, roast chicken, or poached chicken.
  • Bacon.
  • Eggs. Hard and peeled
  • Romaine lettuce. Any leafy green works.
  • Avocado.
  • Tomatoes. Grape tomatoes, cherry tomatoes, or chopped relics work well.
  • Blue cheese. Crumble Roquefort, Stilton or Maytag are delicious options.
  • Chives. For a little onion kick.

Optional ingredients:

  • Watercress.
  • Belgian endive.
  • Palm hearts. Old-fashioned, yes. Delicious, yes indeed!
  • Iceberg lettuce. There is no judgment here.
  • Shrimp. Chilled shrimp is a fantastic addition.
  • Ham. Diced ham (or turkey) works just as well as chicken.

How to make Cobb salad:

The preparation: Roast the chicken, cook the bacon, and boil the eggs. All of this can be done the day (or two) before, if you have not already done so.

  1. First, cut the ingredients into small pieces. Keep them separate until you are ready to compose the salad.
  2. Then find a nice platter and place a base of chopped lettuce on it. All you have to do is cleverly arrange the ingredients in generous rows on the bed of lettuce.
  3. Serve dressing aside.

How to make the Green Goddess salad dressing:

Here is a complete breakdown of how to make this fabulous dressing, with all the common substitutions and some additional tips, too.

Ideally, you need a high-power food processor, blender, or blender for this creamy garlic-herb dressing.

  1. First, process the garlic alone. I cut the garlic first so it doesn't end with large chunks of raw garlic.
  2. Then add the anchovies and green herbs. Press the mixture until everything is finely chopped.
  3. Then add the mayonnaise, sour cream, lemon zest, and lemon juice. Process until well blended and smooth.
  4. Before transferring it to a jar, test it and adjust the seasoning with salt and pepper.

The best dressing for a Cobb salad:

Traditionally, the Cobb Salad uses a French dressing, but this Green Goddess Dressing herby dressing leaves it out of the park. You should try it.

Otherwise, you can use any topping you want to make a healthy or indulgent Cobb salad. Here are some ideas.

  • Lemon vinaigrette, for a light and acidic dressing that you will love.
  • Creamy lime and coriander dressing, for all the coriander lovers in the world.
  • My favorite red wine vinaigrette because it is always tasty.
  • Homemade balsamic vinaigrette and natural yogurt, for a creamy and healthy vinaigrette.
  • Maytag blue cheese dressing, because iceberg wedges shouldn't be that much fun.

Cobb Salad vs. Chef Salad… what's the difference?

Both are hearty and similar salads using deli meats and eggs. Both the Chef salad and the Cobb salad are low carb salads as they do not contain croutons or bread.

This is how they differ.

  • Chef salads generally use diced cheddar or Swiss cheese, while the Cobb salad requires blue cheese of some kind.
  • Chef salads are usually dressed with a ranchero or creamy blue cheese dressing. The original recipe for Cobb salad dressing was a homemade French dressing.
  • Cobb salads have tomatoes and avocados. The chef's salads use ham and turkey.

How to make Cobb salad vegetarian:

  • Marinated or pressed tofu or tempeh can be an excellent substitute for grilled chicken.
  • Is that already a thing? Should be.
  • Dress the salad in a vegetarian version of Green Goddess Dressing, without the anchovies.

An easy recipe for a Cobb All-American salad. It's a kitchen sink type meal, filled with minced chicken, bacon, blue cheese, hard-boiled egg and avocado … all beautifully lined up on a bed of lettuce, with the Green Goddess dressing waiting. Kitchen: American Prep time : 20 minutes Cook time: 10 minutes Total time: 30 minutes Servings: 8 servings Calories: 323 kcal

For the dressing of the Green Goddess:

  • 1 clove garlic, peeled
  • 3 anchovy fillets filled with oil or salt, rinsed
  • 1/2 bunch of fresh parsley stalks removed
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons fresh tarragon leaves (see notes)
  • 2 tablespoons of fresh chervil (see notes)
  • 1 cup mayonnaise
  • 2/3 cup sour cream
  • 1 large lemon grated
  • 2 tablespoons of lemon juice from 1 lemon
  • Salt and freshly ground black pepper

For the salad

  • 1 head of romaine lettuce leaves separated and torn into small pieces
  • 3 large cooked eggs, peeled and diced
  • 8 slices of cooked and chopped bacon
  • 2 tablespoons chopped fresh chives
  • 4 cups cooked chicken
  • 2 avocados, pitted and diced
  • 2 cups grape tomatoes cut in half
  • 4 ounces crumbled blue cheese

To make the dressing:

  • In a food processor or blender, add the garlic and pulse until finely chopped. Add anchovies, parsley, chives, tarragon, and chervil. Pulse until finely chopped.
  • Add mayonnaise, sour cream, lemon zest, and lemon juice. Mix until smooth. Season to taste with salt and pepper and refrigerate until serving time.

To make the salad:

  • In a large bowl or shallow bowl, make a bed of lettuce. Working one ingredient at a time, arrange chicken, blue cheese, egg, tomatoes, bacon, and avocado in rows. Sprinkle with chives and serve with green goddess dressing.

Recipe Notes

If you can't find tarragon and / or fresh chervil, you can use more substitute parsley or basil, or any other leaf herb you like (I also love dill in this dressing).


Calories :: 323kcal


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